Easy Recipes for Zucchini Walnut Carrot Cake with Simple Ingredients

Updated
2 min read

Zucchini walnut carrot cake –In the culinary world, the perfect blend of flavors often comes together in unexpected ways. One such delightful combination is found in the Zucchini Walnut Carrot Cake. This moist and flavorful cake incorporates the natural sweetness of carrots and zucchini, complemented by the rich texture of walnuts. Below, you will find a detailed recipe that elevates the traditional carrot cake into something truly special.

Zucchini Walnut Carrot Cake

Preparing this cake is a breeze, making it an excellent choice for both novice bakers and experienced chefs alike. The ingredients meld beautifully, resulting in a dish that is sure to impress at any gathering.

Zucchini Walnut Carrot Cake

Ingredients:

  • 2 cups grated zucchini
  • 1 cup grated carrots
  • 1 cup chopped walnuts
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. In a large mixing bowl, combine the grated zucchini, grated carrots, and chopped walnuts. Set aside.
  3. In another bowl, mix the flour, sugar, baking soda, baking powder, cinnamon, and salt until well blended.
  4. In a separate large bowl, whisk together the vegetable oil, eggs, and vanilla extract until the mixture is smooth.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  6. Fold in the zucchini, carrots, and walnuts until evenly distributed throughout the batter.
  7. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
  8. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  9. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.

Once cooled, this delightful Zucchini Walnut Carrot Cake can be frosted with cream cheese frosting for an added touch of indulgence. Serve it at parties, family gatherings, or enjoy a slice with your afternoon coffee for the perfect treat. Bon appétit!